I seem to be going through a “dud” phase – two below the average sourdoughs in the row. Tried a multigrain rye, and it was a disaster, all grey inside and looks like a brink. Another rye this morning – same problem, haven’t cut it yet, but it doesn’t look promising.
To cheer myself up I’ve decided to make a pie – can’t recommend a better way to cheer you up. Wonderfully tangy and full of blueberry goodness, it was gone in less than 5 hours :)
Last weekend was a bit of a baking adventure for me – instead of trialling out a well established recipe somehow I ended up experimenting with two new recipes :
Malty Seeded Loaf and Vodka Cranberry Loaf. I know it sounds a bit crazy, but I must say I am really pleased with both of them. Especially the vodka one – a week later, and I can still smell the vanilla in the air. Oh, that’s making me hungry again.
There are a lot of posts on activating a starter on this wonderful website and I thought I’d add my two pennies worth and get a chance to show off my hubby’s wonderful photos :)
My starter is taking over the world, well, taking overUKat least and I thought I’d share my feeding schedule with the rest of you and open a forum for questions / comments.
Also, I would like to know why would you keep waters (raisin water, apple water, etc.) that started popping up in a lot of recipes on this side AS WELL as a starter – whats the difference, advantages of one over another?